Directions

Preheat oven to 375°. Unroll crescent dough into long rectangle; place on a parchment-lined baking sheet. Press perforations to seal. Spread cream cheese down center third of rectangle. Drizzle with ice cream topping; sprinkle with pecans. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle half the mixture over pecans.

On each long side of dough, cut 8 strips at an angle, about 2 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat. Brush with beaten egg. Sprinkle with remaining brown sugar mixture.

Nutrition Facts

Originally published as CARAMEL-SCOTCH STREUSEL PECAN CHEESE COFFEE CAKE in Taste of Home October/November 2019

Total Time

Prep: 25 min. Bake: 20 min. + chilling

Makes

8 servings

I came up with this cream cheese coffee cake recipe so I could make a delicious brunch treat using convenience pastry for the base. If there’s any left, we like to store this easy cake in the refrigerator after it cools. It seems to taste even better cold. —Sherry Little, Sherwood, Arkansas